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Preparation

In large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic. Cut ribs into individual pieces; add to spices, tossing to coat. Refrigerate for 8 hours or for up to 24 hours.

Place ribs in roasting pan; cover and roast in 350°F (180°C) oven until meat is tender enough to fall off the bone, 2 to 2-1/2 hours. Transfer to plate. Skim fat from pan juices, reserving 1 tbsp (15 mL) fat for sauce. Set pan juices aside.